Restaurant Bistrot Lucien, GougèresServes 4
Pastry
- Eggs 8
- Milk 250 ml
- Water 250 ml
- Flour 300g
- Butter 150g
- Cîteaux Abbey cheese 150g
- Blackcurrant pepper
- Nutmeg
- salt and pepper
Restaurant Bistrot Lucien, Gougères
GougereGougèrethe unmissable bouchées bourguignonnes
Restaurant Bistrot Lucien, GougèresHow do you go about it?
1Paste
Cut the Cîteaux Abbey cheese into very small pieces. Cut the butter into pieces.
In a large saucepan, heat the milk, water and butter with the salt, pepper, nutmeg and blackcurrant pepper. Once hot, remove from the heat and add the flour a little at a time, mixing well.
Return to the heat over a low flame. Dry the dough in the pan by pushing the bottom of the pan upwards until you obtain a smooth dough that can be easily removed from the pan.
Remove the pan from the heat again and add the Abbaye de Cîteaux cheese, then the eggs one by one, stirring vigorously.
2Cooking
- Preheat the oven to 210°C. Once the pastry is well mixed, place it in a pastry bag with a fluted tip. Pipe the mixture into a pastry bag with a fluted tip and pipe into small mounds on a baking tray lined with baking parchment. Place in the oven and lower the temperature to 160°C. Bake for 15 to 20 minutes, depending on the size of the gougères.
Hôtel le Cep in Beaune, Tasting and gougèresChef Christophe Blugeon's tip (La Fine Heure)
Enjoy them while they are still warm.
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